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The growth of salmonellas on cooked cured pork

Published online by Cambridge University Press:  15 May 2009

M. Akman
Affiliation:
Microbiology Department, Reading University, Reading RGl 5AQ
R. W. A. Park
Affiliation:
Microbiology Department, Reading University, Reading RGl 5AQ
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Summary

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With the use of streptomycin-resistant mutants to facilitate recovery, 5 strains of 4 species of Salmonella were shown to grow rapidly at 22° C. on low salt ham even from an inoculum of 10–20 organisms. S. pullorum did not grow well. All 6 strains of Salmonella survived but did not grow on ‘high salt ham’. We conclude that cooked ham containing approximately 2·8 g. NaCl/100 g. H2O once infected is more likely to give rise to food poisoning than is ham with the higher salt content traditionally used.

Type
Research Article
Copyright
Copyright © Cambridge University Press 1974

References

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